Simple Asparagus Ham & Gruyere with Olive Oil

This rustic one-pan meal combines tender potatoes, fresh asparagus, smoky ham, and nutty Gruyère baked together with eggs. Perfect for brunch, lunch, or a light dinner, and easy to adapt for a meatless version with mushrooms or spinach.

Servings: 6–8

Ingredients

• 1 ½ lbs organic Yukon Gold potatoes, unpeeled, washed, cut into 1″ pieces

• 2 cups fresh asparagus, woody ends trimmed, cut into 1″ pieces (or substitute spinach)

• 1 bunch green onions, finely chopped (or shallots/onions)

• 1 cup Canadian bacon or smoked ham, cut into 1″ pieces (or substitute mushrooms for vegetarian)

• 1 cup grated Gruyère cheese (or cheese of choice)

• 8 large eggs, whisked

• 1 tsp salt (or to taste)

• Fresh ground pepper

• ¼ cup UP Extra Virgin Olive Oil or infused oil (Dill is delicious!)

Instructions

1. Preheat oven to 375°F.

2. Place cut potatoes in a pot, cover with water, and bring to a boil. Cook 5 minutes, drain, and set aside.

3. In a large oven-proof skillet (cast iron works best), heat olive oil over medium-high. Add potatoes and cook until golden brown, turning once.

4. Add green onions and asparagus; sauté for 2 minutes.

5. Whisk eggs with salt, pepper, and cheese. Pour over potatoes in skillet and gently shake to distribute.

6. Bake 20–25 minutes until eggs are set and top is golden brown.

7. Run a knife around edges, cool 10–15 minutes, and invert onto serving plate. Slice and serve.

Serving Tip: Pair with a fresh baby spinach or arugula salad dressed with Milanese Gremolata and Sicilian Lemon White Balsamic.